GNOCCHI WITH CHERRY TOMATOES


AND GRILLED SAUSAGES Small potato dumplings or gnocchi make this warm salad a hearty dinner for any night of the week.


READY IN 15 MIN. – SERVINGS 4


3 tbsp olive oil 1 (12 oz) pkg sweet Italian sausage 1 (17.5 oz) pkg fresh gnocchi 2 heads endive


1 cup cherry tomatoes 1 tbsp lemon juice 1 (5 oz) bag arugula 1 tsp caraway seeds


STEP 1 Heat 1 tbsp olive oil in a grill pan or heavy- bottom skillet and cook the sausages until golden and fully cooked, 8–10 min., covering halfway through. Meanwhile, prepare gnocchi according to package directions. STEP 2 Slice the endive. Quarter the tomatoes. Whisk remaining olive oil together with lemon juice to make a vinaigrette. Season with salt (in moderation) and pepper to taste. STEP 3 Slice cooked sausages on a diagonal. Set arugula on a plate with endive. Arrange gnocchi and cooked sausages on top. Drizzle with lemon dressing and finish with caraway seeds.


Per serving: 626 calories, 21g fat, 5g saturated fat, 116mg cholesterol, 574mg sodium, 80g carbohydrate, 8g fiber, 2g sugar, 32g protein


34 AUGUST 2017


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